Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches-Reference-Cited by-同舟云学术

Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches

Published:2018-07 Issue: Volume:109 Page:561-571
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Longo Rocco^ORCID,Blackman John W.,Antalick Guillaume,Torley Peter J.,Rogiers Suzy Y.,Schmidtke Leigh M.

Funder

The ARC-TC IWP

Wine Australia

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Splendide mendax: False label claims about high and rising alcohol content of wine;Alston;Journal of Wine Economics,2015

2. Influence of grape composition on red wine ester profile: Comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate;Antalick;Journal of Agricultural and Food Chemistry,2015

3. Wine: Flavour chemistry;Bakker,2012

4. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference;Bindon;Food Chemistry,2014

5. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry;Bindon;Food Chemistry,2013

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